Sprinkle the closed flowers with salt and let stand for a few hours.
Bring the herb vinegar to the boil and let the buds swell up briefly. Sieve the vinegar and bring to the boil a second time. Pour into a small screw-top jar together with the flower buds and close tightly.
After a few days, bring the vinegar to the boil again and add it to the buds again. Store in a cool and dark area.
After about 2 weeks you can try the wrong capers. Offer the wild garlic capers like olives on a starter plate.
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